Cucumber Jelly with Tarragon

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 7 mins
Total Time 22 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

  • 300 g cucumber (s), peeled and pitted, weihed
  • 150 g preservin suar, 2: 1
  • 0.5 ½ lemon (s), add the juice
  • 1 packet citric acid
  • 1 tablespoon tarragon, fresher
Cucumber Jelly with Tarragon
Cucumber Jelly with Tarragon

Instructions

  1. Peel and core the cucumber, cut into small pieces and put in the chopper.
  2. Then cook in a saucepan over the highest heat for about 3 minutes. Turn through the brisk Lotte and pour back into the pot. Add the preserving sugar, lemon juice and citric acid and stir well.
  3. Put the tarragon in a linen bag and cook with it. Cook over the highest heat for approx. 4 minutes.
  4. Take a gel sample, then pour it into a twist-off glass.
  5. Very fresh in taste.

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